Monjyayaki in Tsukishima

Monjyayaki. You can eat it in Tsukishima, as mentioned in a previous post.

It looks like… Well. I’ll leave that up to you.

When you order monjyayaki usually you’ll be given the prepared ingredients, and you’ll have to cook it and make the monjyayaki yourself. At the particular store we went to, we ordered three monjyayaki, and the staff made the first one for us while we watched… and took notes… and pictures.

The other two we were able to put together ourselves.

Regarding the ingredients, here is the menu from the restaurant we at at. Reading from the top left we’ve got… Monjya, egg monjya, buckwheet? monjya , green onion monjya, corn monjya, baby star monjya? Anyway… You get the picture. It’s basically the monjya plus whatever the menu item says.

I recommend mochi monjya, and the cheese monjya.

First off, you dump all the ingredients, EXCEPT FOR THE SOUP, onto the hot plate.

The soup is underneath the ingredients in the same bowl, so you have to be careful when dumping out the ingredients.

Chop up the ingredients with your spatula-looking-things as quickly as possible.

Once everything is chopped up, shape it into a large circle. It’s important that the circle has no breaks in it, and also that it is not too small.

Once your circle is made, pour the soup into the middle.

The key is not to let the soup escape the circle. Be sure that nothing escapes from the edges, or overflows across the top. Once it is poured in, stir it slowly with your spatula.

Once the soup gets a little thick, it’s done.

Once that’s done smash it all up and mix it together. Since the soup is thick, it should keep its general shape.

To eat it, scrape it up with your spatula! Some people like it better the more burnt it is.

Enjoy your life with Monjya!

- Harvey